Slow Cooked Beef Loin Tri Tip Roast Recipes

SLOW COOKER TRI-TIP ROAST

Steps:

• Add the sliced onions to the bottom of the slow cooker.
• Brush the tri-tip roast on all sides with the oil. Season generously with salt and pepper.
• Heat a cast iron skillet or griddle over high heat until very hot and add the meat. Sear for about 3 minutes on each side and edges to a deep crust. (Turn on your stove vent and open your doors)
• Transfer the seared meat to the slow cooker. Brush the Dijon mustard on the exposed top of the tri-tip and dust with the smoked paprika.
• Combine the soy sauce, Worcestershire sauce, beef broth, red wine and garlic together and pour around the sides of the tri-tip. Add the bay leaves and fresh herbs.
• Place the cover on the cooker and set the temperature to low and cook for 8 hours or until the meat shreds when tested with a fork. Remove the tri-tip from the cooker and place on a platter until cool enough to handle. Using two forks, shred the meat then drizzle with 1/2 cup of the cooking liquid remaining in the cooker.

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

SLOW-COOKED BEEF LOIN TRI-TIP ROAST

Steps:

• Coat the inside of a slow cooker with about 1 tablespoon olive oil.
• Coat the inside of a skillet with about 1 tablespoon olive oil and heat over medium-high heat. Cook roast in the hot oil until browned, about 5 minutes per side. Cook and stir onion in the hot oil during the last 5 minutes of browning the roast. Transfer roast to the slow cooker, reserving onion in the skillet.
• Pour water over onion; crumble bouillon cube into water. Add garlic and adobo seasoning to onion mixture; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
• Cook on High until meat is cooked through and tender, about 4 hours.

SLOW COOKER TRI TIP ROAST

Steps:

• Combine the salt, pepper, thyme, rosemary and garlic. Rub it over the top of the tri tip.
• Place the meat into a 6 qt. slow cooker.
• Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat. Do not pour directly over the top of the tri tip and wash off the seasoning.
• Cover and cook on low for 6-7 hours or until the meat is tender, and pulls apart easily with a fork.
• Remove the meat from the slow cooker and shred or cut into pieces.
• Strain the remaining liquid and use it as an au jus if making sandwiches.

SLOW COOKER TRI-TIP ROAST WITH VEGETABLES

Steps:

• Cover and cook on low for 6 to 7 hours or on high for about 3 hours.
• Enjoy.